Hey everyone, I hope you are doing well! I’m popping in with a fun fall-inspired cookie recipe today that’s been on repeat in this house.
First, I want to thank you all so much for your support for Oh She Glows for Dinner! I’m immensely grateful for each and every one of you who believe in me and in what I create. It’s sounding like cozy, plant-based meals to enjoy at home is a theme you’re really eager for, and hearing this makes me so happy because this book was almost the end of little ‘ol me…hah ;) jk. Well, it was my biggest challenge to date, but sooo worth it and I’m thrilled with how it all came together. Now that I get to cook from this book in my own kitchen, it’s pretty darn special. I can’t wait for you to be able to do so as well.
Your pre-orders help a lot because the more pre-orders we have, the better chance we have to get the book stocked in more numerous and varied retailers, such as independent stores, chain stores, and online retailers, allowing everyone to locate the book more easily and support their favourite stores. I appreciate your help so much!! Click here to find out where you can pre-order your copy so you can start cooking up these delicious, cozy recipes as soon as it’s hot off the press! Not much longer to go now. :) If you pre-order, don’t forget to claim your pre-order Bonus Bundle here until October 13th.
Okay, now it’s time to ring in the fall season with a brand-new, lightly spiced, and completely addictive frosted pumpkin cookie.
Sending you all my love and good vibes for the new season ahead!
Perfect Little Pumpkin Cookies with Spiced Buttercream
Yield
20 cookies
Prep time
Cook time
Total time
Why hello there, beautiful pumpkin season! These lovely pumpkin cookies are lightly crispy around the edges, tender and chewy in the middle, and the perfect light-tasting base for my Fluffy Pumpkin Pie Spice Buttercream. My recipe tester, Nicole, says they are like “airy, pumpkin spiced clouds with a delightful outer shell to sink your teeth into!” If you aren’t in the mood for frosting, and prefer a lightly sweet, wholesome-tasting cookie, they also taste great without the buttercream. You can use store bought pumpkin pie spice for convenience, or this recipe for Homemade Pumpkin Pie Spice Mix. In the Tips section, I’ve provided sifted whole-grain spelt and all-purpose white flour swap options for the white/light spelt flour. Be sure to check them out before you begin as the flour substitutions aren’t direct 1:1 swaps. This recipe is adapted from my Easy Vegan Sugar Cookies with Pink Frosting.
Ingredients
For the wet ingredients:
- 3 tablespoons (45 mL) grapeseed oil
- 3 tablespoons (45 mL) pure maple syrup
- 1/4 cup (60 mL) unsweetened pumpkin purée
- 2 tablespoons (30 mL) brown rice syrup
- 1 1/2 teaspoons ground flaxseed
- 1/2 teaspoon pure vanilla extract
For the dry ingredients:
- 3/4 cup plus 1 tablespoon (83 g) almond flour*
- 1 cup plus 1 tablespoon (127 g) white/light all-purpose spelt flour**
- 3 tablespoons (27 g) arrowroot starch
- 1/4 cup (60 g) natural cane sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
For the Fluffy Pumpkin Pie Spice Buttercream:
- 1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter
- 1 1/2 cups (190 g) powdered icing sugar, sifted if necessary
- 1/2 teaspoon pumpkin pie spice
- Pinch fine sea salt
- Cinnamon or pumpkin pie spice, for garnish (optional)
Directions
- Preheat the oven to 350°F (180°C) and line one extra-large baking sheet (or two medium-sized sheets) with parchment paper.
- To a small bowl, add the wet ingredients: grapeseed oil, maple syrup, pumpkin purée, brown rice syrup, ground flax, and vanilla. Whisk until combined.
- To a large bowl, add the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, pumpkin pie spice, salt, and baking soda. Whisk until combined.
- Pour the wet mixture over the dry mixture (being sure to scoop all of the wet ingredients stuck to the sides of the bowl), and stir until it comes together into a dense, very thick dough.
- The dough will be very sticky, but this is normal! Scoop a slightly heaping 1 tablespoon of dough into your hand, and roll it into a ball. Continue with the remaining dough, placing each ball onto the baking sheet about 2 to 3 inches apart. If needed, you can lightly wet your fingers during this process. Do not flatten the balls before baking as they will spread out on their own.
- Bake the cookies for 12 to 14 minutes until lightly golden (I like baking them until lightly golden as the edges get a bit crispy during cooling). Cool the cookies completely on the baking sheet. To speed up the cooling process, cool the cookies for 10 minutes on the pan then transfer the cookies to the fridge until completely cooled.
- Meanwhile, prepare the Fluffy Pumpkin Pie Spice Frosting: To a large bowl, add the vegan butter. Using electric beaters, beat the butter until smooth (about 30 seconds). Add the powdered sugar, pumpkin pie spice, and salt. Starting on low speed, beat until smooth and fluffy, gradually increasing the speed as the ingredients combine. It will look very crumbly at first, but it will eventually come together and become fluffy. If the frosting is still too dry, you can thin it with a tiny bit of almond milk (1/2 teaspoon at a time), and continue beating until smooth. If it’s too thin, you can add a little more powdered sugar and beat again until smooth.
- Spread the frosting onto the completely cooled cookies, and top with a sprinkle of cinnamon or pumpkin pie spice, if desired. Serve and enjoy! Leftover cookies can be stored in an airtight container in the fridge for 1 to 2 days. The cookies will soften when sealed in a container.
Tip:
* Be sure to use almond flour and not almond meal which is much coarser.
** I prefer the white/light spelt version. If you can find some, it’s so lovely in these! If you can’t find it in the store, though, you can sift whole-grain spelt flour before using. The flour won’t be as fine and delicate as white/light spelt flour, but it will work in a pinch. To sift: place a large bowl on top of a kitchen scale, and tare the scale to zero. Spoon flour into a fine mesh sieve, and gently shake the sieve side-to-side until you have about 127 grams of sifted flour in the bowl. Discard the coarse flakes that remain in the sieve. Using sifted whole-grain spelt flour produces a more wholesome flavour and texture. Alternatively, you can use 3/4 cup plus 2 tablespoons (127 grams) all-purpose white flour instead of white/light spelt flour. When using all-purpose white flour, the cookies will taste a bit less sweet and complex compared to spelt flour.
Flours are measured using the “scoop and shake until level” method, where you scoop the measuring cup directly into the flour and shake the cup side to side until the flour is level. I recommend weighing the flour whenever possible for the most accuracy.
Nutrition Information
(click to expand)
For those of you who missed my earlier announcement, Indigo is hosting a wonderful contest in celebration of Oh She Glows for Dinner! Plum members who pre-order my new cookbook are automatically entered in this wonderful prize package. It is a great time to do so, because the book is on sale for 22% off right now (Please note, I don’t know when this sale ends). Click here to enter!
These were a huge hit, we made them twice! A few modifications… omitted the brown rice syrup and cane sugar – we still found them plenty sweet with just the 3T maple syrup as the only sweetener – probably because I added chocolate chips ;) No one could believe there was barely any sugar in the cookies.
I also swapped the spelt with oat flour to great success in the first batch. I made them with spelt the second batch, and they were denser whereas the oat were fluffier. Both were great!
Hi,
I’ve been following your food adventure for quite some time now. I bought your book Oh She Glows and I must say it’s the most used cookbook I’ve ever owned. Everything, with one EXCEPTION has turned out perfect. Right now I keep struggling with the Classic Glo Bar. I follow it exactly but I use Maple syrup instead of brown rice syrup. Could this be why the bars do not hold together?
Please advise
[email protected]
Thank you for the recipe! The taste is truly my jam! I made a huge batch for storage. My whole family likes it too!
Delicious, easy to make, and you’re right – addictive!!?
These are the best cookies EVER! I tried this recipe several months ago and now everyone requests I bring them to everything! Seriously so delish!
This cookies are so awesome. Although, the first time I prepared it and it was a bit coarse and I didn’t understand why, until my wife and me read your instructions thoroughly again did we discover it was my mistake – I used almond meal instead of the almond flour you wisely recommended. So sure enough, this time we used the almond flour and it came out better. My family and I loved it. Thanks Angela.
Would corn starch work?
Amazing Recipe! Just found the recipe an hour ago…..had all the ingredients……mixed…baked…Delicious! Already shared on my Facebook wall & will definitely be recommending this recipe to my friends! Great Fall Recipe! ~I also added mini chocolate chips to mine! Yummy Thanks!
I made these several times, my family and neighbors love them. Is there a way to make these into cookie bars? I have doubled and tripled the recipe to give these cookies as gifts.
I would love to use my 9×13 spring form pan any suggestions would be great.
Thanks for your recipe, but I can’t eat cookies as I am on a strict diet.However, your recipe is easy to understand and really good-looking.
I adore these cookies. Can’t wait to taste my own made. Thanks for another recipe added!
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Angelica Aredidon
Media & Advertising Administrator
PhamilyPC.tk
I love these Cookies!
Which gf flour would you recommend as a substitute for the white/light all-purpose spelt flour? Would oat flour work?
I absolutely love these! I made them gluten free by using rice flour in place of spelt flour, which worked great! The first batch (using brown rice flour) did not spread as expected, but the second batch (using white rice flour) did spread. Both batches tasted equally amazing! Thank you!
Thanks for your recipe, These Melt-In-Your-Mouth Pumpkin Cookies are the perfect little bites for fall. Top with a dollop of frosting, pecans and cinnamon.
Wow, Very nice and healthy recipe, thanks for it.
This sound was good for pumpkin cookies, my son hates pumpkin veggies, but I thought I made this cooking i hope love this recipe.
Hi! I hope you are well & take my love. recently I see your food recipe and looking good, and also delicious. i am sure you are using best cooktop
I like it. thank you for sharing your experience.
I am not someone who obsesses over pumpkin, but I am obsessed with this recipe of yours, I tried it at diwali (its an indian festival ) and now my siblings want more of it. Honestly you have made my job difficult haha , but seriously , I am in love with this dish. Keep feeding us such delicious recipes . Radhika Sharma https://theasianfoodbaby.com
With its soft, pillowy pumpkin cookies are filled with a delicious spiced buttercream to create the perfect combination of flavors, I believe I’m gonna be satisfied with this recipe!! Thank you!
– Jack from Skilletguy.com